Pearson Kitchen Manager -- Access Code Card / Edition 5

Pearson Kitchen Manager -- Access Code Card / Edition 5

by Pearson Education, Priscilla R. Martel, Eddy Van Damme, Alan M. Hause
     
 

ISBN-10: 0132815095

ISBN-13: 9780132815093

Pub. Date: 06/29/2011

Publisher: Pearson

Pearson Kitchen Manager is a valuable resource for culinary students, and Chefs alike, featuring a vast collection of recipes from best selling Pearson textbooks tested in the Kitchens of top culinary schools. Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content.

Features overview-

Recipe Library

Overview

Pearson Kitchen Manager is a valuable resource for culinary students, and Chefs alike, featuring a vast collection of recipes from best selling Pearson textbooks tested in the Kitchens of top culinary schools. Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content.

Features overview-

Recipe Library

· More than 3,000 recipes from best selling Pearson titles such as On Cooking, On Baking, ACF Garde Manger, International Cooking, American Regional Cooking, and Food for Fifty.

· Searchable by text chapter, course, cuisine, and cooking method.

· Finished plate photographs for many recipes.

Recipe tools

· Print recipes

· Scale recipe by Yield Quantity, Yield Unit, and # of Servings.

· American - Metric conversions

· Nutrition Analysis

· Create a shopping list organized by category.

· Edit any Pearson recipe and Save as your own.

Recipe Costing

· Real-world recipe cost analysis powered by Ingredient Database containing cost, unit conversions, and yield % data.

· Kitchen Manager calculates Total Recipe Cost and Cost per Serving.

· Food Cost %, Menu Price, and Gross Margin auto-calculate with entry in one field.

· Change serving size within recipe costing window and see change to Cost Per Serving

Recipe Format and Entry:

· Ability to enter recipe quantities as whole numbers, decimals, and fractions.

· Ability to enter recipe quantities as compound units, such as pound / ounce, and cup / tablespoon.

· Protein Fabrication sub-recipes link meat, poultry, seafood items recipe portions to whole item.

Menus:

· Easily add recipes to a new or existing menu.

· Menu Costing tools mirror the Recipe Costing tools.

Product Details

ISBN-13:
9780132815093
Publisher:
Pearson
Publication date:
06/29/2011
Product dimensions:
6.40(w) x 9.00(h) x 0.10(d)

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